1 hr 5 mins
We use these a lot on nights that I just don't feel like cooking much. Added to a stir fry with a bit of hot rice, it's a perfect lighter meal. I suppose you could adjust the recipe to give the tofu a different flavor, just change the mix of liquids and flavorings, but prepare and bake as directed. Read the note! You don't want to end up with a sloppy mess.
My Private Note
Units: US | Metric
- 1NOTE: It is very important to press and dry the tofu well, otherwise, this will be a big sloppy mess instead of crumbles.
- 2Combine all ingredients EXCEPT TOFU in a pan and simmer gently for 5-10 minutes, just until the sauce becomes slightly thick.
- 3Set aside the sauce to cool a bit.
- 4While the sauce is cooling, crumble the pressed and dried tofu into a bowl.
- 5Toss the tofu with a bit of the cooled sauce, adding sauce in small increments until the tofu is uniformly colored, but with no liquid at the bottom of the bowl.
- 6You will have some leftover sauce that you can refrigerate and use later.
- 7Preheat oven to 300 degrees.
- 8Put parchment down on a sheet pan and carefully spread the sauced tofu on it.
- 9Bake until the tofu looks dry and a bit crumbly, but be careful not to overcook or burn it.
- 10As the tofu bakes, turn it over occasionally with a spatula to help the "drying" process.
- 11Baking should take at least 20 minutes, but may take much longer depending on how well you were able to press out the water.
- 12When the tofu crumbles appear sufficiently dry, take them out of the oven and add them to sauteed peppers, bean sprouts, celery, mushrooms, spinach, eggs, or whatever!
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Nutritional Facts for Tofu Crumbles -- Asian Style
Serving Size: 1 (148 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 126.7
- Calories from Fat 74
- Total Fat 8.3 g
- Saturated Fat 1.5 g
- Cholesterol 0.1 mg
- Sodium 344.6 mg
- Total Carbohydrate 5.2 g
- Dietary Fiber 1.3 g
- Sugars 1.9 g
- Protein 9.9 g